CHEWY IN KOREAN RECIPES

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More about "chewy in korean recipes"

KAVEY EATS » CHEWY RICE CAKES & TOFU PUFFS IN GOCHUJANG ...



Kavey Eats » Chewy Rice Cakes & Tofu Puffs in Gochujang ... image

Tteokbokki (which translates literally to fried rice cakes) has always been a favourite of mine. This is my take on the classic gochujang version (which usually combines rice cakes with thin slices of fish cakes in a fiery gochujang sauce). In my version I swap out the fish cake for deep fried tofu puffs, which I think are a perfect counterpart to chewy rice cake. My recipe includes both onions and spring onions, sesame seeds for flavour, and a fiery and delicious gochujang sauce.

Provided by kaveyeats

Yield 4

Number Of Ingredients 10

350 g rice cakes (see notes)
200 g deep fried tofu (tofu puffs, see notes)
2 medium or 1 large onion, peeled and cut into large wedges
4-6 spring onions (scallions), roots removed, cut into 4 cm (1.5 inch) batons
1-2 tsp sesame seeds
500 ml dashi stock (see note)
3 tbsp gochujang (fermented red chilli paste)
1 tbsp soy sauce
1 heaped tsp minced garlic (see note)
0.5 to 2 tsp gochugaru (Korean red chilli flakes), to taste

Steps:

  • Cut your rice cakes (if needed) and soak in hot water for 10 minutes. Chop onions and spring onions while the rice cakes are soaking. 
  • Into a large pan add all the marinade ingredients and mix well. Place on a high heat and bring to the boil.
  • Add the rice cakes and onions (the wedges should quickly break down into fat slices), and boil for 4-5 minutes. 
  • Reduce the heat and continue to simmer until the sauce starts to thicken. 
  • Add the tofu puffs, spring onions and sesame seeds and stir well to coat thoroughly in the sauce. Cook for a further 2-3 minutes to ensure everything is piping hot. 
  • Serve as is or over rice for a double rice feast!

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